We had made these sandwiches once before, but had forgotten how quick and easy they are, a perfect quick dinner before heading out. It’s probably a little light for a full dinner, but we had a late lunch, so it was ideal for us. I have a feeling these sandwiches are going to work their way into our weekend lunch plans quite often.

When I say quick and easy, I really do mean it: this dish went from fridge to table in about 30 minutes, if that. The prep work was very minimal. I sliced up four medium-sized mushrooms as thinly as I could, grated about a quarter pound of fontina, and chopped up two teaspoons of sage. (As usual, we were cutting the recipe in half.)…